Ingredients
Chicken:
4 skinless boneless chicken breasts (this recipe uses them straight from the freezer)
2 cans low fat, low sodium chicken broth
1 can of water (using chicken broth can)
1/2 of a large yellow onion, cut into 3 wedges
1 teaspoon of minced garlic
1 bay leaf
Place all ingredients in crock pot. Cook 2 hours on low. Turn heat to high and continue to cook 4 more hours. Remove chicken from crock pot, wash crock pot, return chicken to crock pot. Shred chicken using two forks, removing any fat. Continue with sauce recipe below.
Sauce:
1 can of Campbell's Healthy Request Cream of Chicken soup
1/2 can of water (using soup can)
20 Pringles, smashed
salt and pepper to taste
Tabasco to taste
Add all ingredients to shredded chicken in crock pot. Heat on low until heated through. Serve and enjoy!
Extra tip: Top the buns with the meat and place, open-faced, on a cookie sheet. Sprinkle with crumbled bleu cheese and broil until cheese is melted. Add some lettuce, red onion, and/or tomato, close the sandwiches, and enjoy!
Sunday, November 8, 2009
Monday, July 13, 2009
Cucumbers with Homemade Dressing
Mmmm, the garden is flourishing. Time to blog some fresh-picked and super-easy recipes!
Ingredients
5-6 small to medium cucumbers, scrubbed and sliced
1 teaspoon Kosher salt
1/8 cup sugar
1/2 cup apple cider vinegar
1 teaspoon dill weed
1 teaspoon minced garlic
In medium bowl combine cucumber slices and salt. Toss to coat. Add Splenda and toss again. Add cider vinegar, dill weed, and garlic. Mix well. Allow to sit for about half an hour or more to fuse flavors. Enjoy!
***If you like them sweeter, add more Splenda.
***If you like them more sour, add more salt.
***Some lovely additions, in no particular combination: diced red onions, feta cheese, grape or cherry tomatoes, croutons, and/or diced red pepper.
Ingredients
5-6 small to medium cucumbers, scrubbed and sliced
1 teaspoon Kosher salt
1/8 cup sugar
1/2 cup apple cider vinegar
1 teaspoon dill weed
1 teaspoon minced garlic
In medium bowl combine cucumber slices and salt. Toss to coat. Add Splenda and toss again. Add cider vinegar, dill weed, and garlic. Mix well. Allow to sit for about half an hour or more to fuse flavors. Enjoy!
***If you like them sweeter, add more Splenda.
***If you like them more sour, add more salt.
***Some lovely additions, in no particular combination: diced red onions, feta cheese, grape or cherry tomatoes, croutons, and/or diced red pepper.
Tuesday, March 10, 2009
Baked Tortellini
There is NOTHING better than a baked pasta dish with really good tomato-based sauce.
Ingredients
1 bag of frozen cheese-filled tortellini
1 pound of extra-lean ground sirloin
2 Tablespoons of extra virgin olive oil
1/4 of a yellow sweet onion, finely diced
6 cloves of garlic, minced
1-12 oz. can of tomato paste
6 cups of tomato sauce (I use our's from our garden)
2 Tablespoons of Splenda (or 1 Tablespoon of white sugar)
1 Tablespoon of Italian seasoning
salt and pepper to taste
1/2 cup of grated Parmesan cheese
1/2 cup shredded mozzarella or provolone cheese
non-stick cooking spray
Preheat oven to 350. Spray a 2-quart baking dish with non-stick cooking spray.
In a large saucepan cook the tortellini according to the al dente directions on the package. Drain and reserve the saucepan.
While the pasta is cooking, brown the sirloin in a skillet. Use a metal potato masher to break into small pieces while cooking. When cooked through, remove to a plate covered with a paper towel.
Using the tortellini's saucepan, heat the olive oil over medium-high heat. Add the onions and cook until tender, about 3-4 minutes. Add the garlic and saute until aromatic, about 1-2 minutes. Add in the tomato paste, mix everything, and allow to heat for about 3-4 minutes. Using a wire whisk, add in the tomato sauce, salt, pepper, Splenda (or sugar), and Italian seasoning. Allow everything to simmer for about 10 minutes to infuse flavors.
Add the tortellini and sirloin to the sauce and mix well. Toss in the grated Parmesan and mix. Transfer to the prepared baking dish. Sprinkle with the shredded mozzarella cheese. Bake for about 10-15 minutes, or until cheese is bubbly.
***WHY SUGAR? My grandmother taught me this trick. If you are using home-made tomato sauce, straight from your garden, it is sometimes bitter. Adding just a little sugar to the sauce helps remove the bitter taste.
***This also applies to dishes using home-grown peppers, except use brown sugar instead of white.
Ingredients
1 bag of frozen cheese-filled tortellini
1 pound of extra-lean ground sirloin
2 Tablespoons of extra virgin olive oil
1/4 of a yellow sweet onion, finely diced
6 cloves of garlic, minced
1-12 oz. can of tomato paste
6 cups of tomato sauce (I use our's from our garden)
2 Tablespoons of Splenda (or 1 Tablespoon of white sugar)
1 Tablespoon of Italian seasoning
salt and pepper to taste
1/2 cup of grated Parmesan cheese
1/2 cup shredded mozzarella or provolone cheese
non-stick cooking spray
Preheat oven to 350. Spray a 2-quart baking dish with non-stick cooking spray.
In a large saucepan cook the tortellini according to the al dente directions on the package. Drain and reserve the saucepan.
While the pasta is cooking, brown the sirloin in a skillet. Use a metal potato masher to break into small pieces while cooking. When cooked through, remove to a plate covered with a paper towel.
Using the tortellini's saucepan, heat the olive oil over medium-high heat. Add the onions and cook until tender, about 3-4 minutes. Add the garlic and saute until aromatic, about 1-2 minutes. Add in the tomato paste, mix everything, and allow to heat for about 3-4 minutes. Using a wire whisk, add in the tomato sauce, salt, pepper, Splenda (or sugar), and Italian seasoning. Allow everything to simmer for about 10 minutes to infuse flavors.
Add the tortellini and sirloin to the sauce and mix well. Toss in the grated Parmesan and mix. Transfer to the prepared baking dish. Sprinkle with the shredded mozzarella cheese. Bake for about 10-15 minutes, or until cheese is bubbly.
***WHY SUGAR? My grandmother taught me this trick. If you are using home-made tomato sauce, straight from your garden, it is sometimes bitter. Adding just a little sugar to the sauce helps remove the bitter taste.
***This also applies to dishes using home-grown peppers, except use brown sugar instead of white.
Cheesy Ham and Broccoli Bake
With our extra-busy life, and with the weather being too cold and rainy to fire up the grill, I have been experimenting with casseroles.
This is an excellent way to use leftover ham (from holidays). It also MAKES great leftovers for lunch the next day (or two).
Ingredients
1 box of bowtie pasta (I use whole wheat)
2 Tablespoons unsalted butter
2 Tablespoons flour
1 Tablespoon spicy brown mustard
2 cups of 2% milk
1 handful of 2% shredded sharp cheddar cheese
1 small handful of 2% colby jack cheese cubes
1 handful of shredded part-skim mozzarella
1 bag of frozen broccoli florets, slightly thawed
1/2 pound of ham, cut into cubes
salt and pepper to taste
non-stick cooking spray
Preheat oven to 350. Spray a 2-quart baking dish with non-stick cooking spray.
Cook noodles according to the al dente directions. Drain.
Using the pasta pot, melt the butter over medium heat. Add the flour to the melted butter and mix well. Whisk the mustard and milk into the flour-butter mixture and bring to a simmer. Simmer until thickened. Toss in the cheeses to melt.
Combine the noodles, broccoli, and ham with the cheese sauce. Sprinkle with salt and pepper. Mix gently.
Transfer to the prepared baking dish. Bake for 15 minutes to warm everything, stir, and bake for 5 more minutes.
This is an excellent way to use leftover ham (from holidays). It also MAKES great leftovers for lunch the next day (or two).
Ingredients
1 box of bowtie pasta (I use whole wheat)
2 Tablespoons unsalted butter
2 Tablespoons flour
1 Tablespoon spicy brown mustard
2 cups of 2% milk
1 handful of 2% shredded sharp cheddar cheese
1 small handful of 2% colby jack cheese cubes
1 handful of shredded part-skim mozzarella
1 bag of frozen broccoli florets, slightly thawed
1/2 pound of ham, cut into cubes
salt and pepper to taste
non-stick cooking spray
Preheat oven to 350. Spray a 2-quart baking dish with non-stick cooking spray.
Cook noodles according to the al dente directions. Drain.
Using the pasta pot, melt the butter over medium heat. Add the flour to the melted butter and mix well. Whisk the mustard and milk into the flour-butter mixture and bring to a simmer. Simmer until thickened. Toss in the cheeses to melt.
Combine the noodles, broccoli, and ham with the cheese sauce. Sprinkle with salt and pepper. Mix gently.
Transfer to the prepared baking dish. Bake for 15 minutes to warm everything, stir, and bake for 5 more minutes.
Brownies
These were given a huge thumbs up at a recent party I hosted.
Ingredients
1/2 cup REAL unsalted butter (1 stick)
1 cup white sugar
2 eggs, beaten
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup white flour
1/4 teaspoon salt
1/4 teaspoon baking powder
Preheat oven to 325. Grease and flour an 8x8 glass baking dish.
In a medium saucepan melt the butter over medium heat. While the butter is melting, in a separate bowl, sift together the cocoa powder, flour, salt, and baking powder.
When melted completely, remove the butter from the heat. Stir in the sugar, eggs, and vanilla. Stir quickly! When well mixed, add in the cocoa, flour, salt, and baking powder mixture. Stir until well-combined.
Pour the batter into the prepared baking dish and spread evenly. Bake for 25 minutes. Do not overbake or they will turn out hard.
Serve warm.
Yield: 16 bite-sized brownies.
***Brownies are, to me, one of the hardest desserts to make because they always seem under or over-cooked! I begin checking them five minutes before the time given in the recipe, and pull them out when they seem set and the edges look like the middle.
***This recipe would be excellent with dark chocolate chips sprinkled on top before baking.
Ingredients
1/2 cup REAL unsalted butter (1 stick)
1 cup white sugar
2 eggs, beaten
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup white flour
1/4 teaspoon salt
1/4 teaspoon baking powder
Preheat oven to 325. Grease and flour an 8x8 glass baking dish.
In a medium saucepan melt the butter over medium heat. While the butter is melting, in a separate bowl, sift together the cocoa powder, flour, salt, and baking powder.
When melted completely, remove the butter from the heat. Stir in the sugar, eggs, and vanilla. Stir quickly! When well mixed, add in the cocoa, flour, salt, and baking powder mixture. Stir until well-combined.
Pour the batter into the prepared baking dish and spread evenly. Bake for 25 minutes. Do not overbake or they will turn out hard.
Serve warm.
Yield: 16 bite-sized brownies.
***Brownies are, to me, one of the hardest desserts to make because they always seem under or over-cooked! I begin checking them five minutes before the time given in the recipe, and pull them out when they seem set and the edges look like the middle.
***This recipe would be excellent with dark chocolate chips sprinkled on top before baking.
Wednesday, February 18, 2009
Stuffed Turkey Breasts
Ingredients
3 turkey breast cutlets
3 Tablespoons Boursin Light garlic and herb cheese
1 to 1 1/2 cups spinach leaves
2 Tablespoons extra virgin olive oil
1 or 2 14.5 oz. cans diced tomatoes (use 2 if you really like tomatoes)
salt and pepper to taste
1 Tablespoon Italian seasoning
Pound the turkey breast cutlets to thin them out. Sprinkle with salt and pepper to your taste preference. Spoon one tablespoon of the cheese onto each breast. Top with a few spinach leaves. Fold over to encase the stuffing ingredients and secure with toothpicks.
In a large skillet, heat the extra virgin olive oil over medium-high heat. Place the stuffed turkey breasts carefully in the hot oil. Brown on all sides. Beware, wear your apron, it splatters some. Pour the can(s) of tomatoes over the browned turkey breasts. Sprinkle with the Italian seasoning. Cover and allow to simmer for about 10-15 minutes, until the turkey is no longer pink.
Serve over yolk-free egg noodles.
3 turkey breast cutlets
3 Tablespoons Boursin Light garlic and herb cheese
1 to 1 1/2 cups spinach leaves
2 Tablespoons extra virgin olive oil
1 or 2 14.5 oz. cans diced tomatoes (use 2 if you really like tomatoes)
salt and pepper to taste
1 Tablespoon Italian seasoning
Pound the turkey breast cutlets to thin them out. Sprinkle with salt and pepper to your taste preference. Spoon one tablespoon of the cheese onto each breast. Top with a few spinach leaves. Fold over to encase the stuffing ingredients and secure with toothpicks.
In a large skillet, heat the extra virgin olive oil over medium-high heat. Place the stuffed turkey breasts carefully in the hot oil. Brown on all sides. Beware, wear your apron, it splatters some. Pour the can(s) of tomatoes over the browned turkey breasts. Sprinkle with the Italian seasoning. Cover and allow to simmer for about 10-15 minutes, until the turkey is no longer pink.
Serve over yolk-free egg noodles.
Oven Roasted Chicken and Potatoes
Super yummy and very easy on the wallet.
Ingredients
2 skinless, boneless chicken breasts, trimmed of all fat and cut in half
2 medium potatoes, cut into large cubes, leave skins on
2 Tablespoons extra virgin olive oil
salt, pepper, and garlic powder to taste
pinch of dried parsley
Preheat oven to 375. Spray a 2-quart baking dish with non-stick olive oil cooking spray.
In the baking dish, combine all ingredients. Toss to ensure that the chicken and potatoes are all seasoned well. Arrange so that the chicken halves are at the bottom of the baking dish with the potatoes on top and surrounding them. Sprinkle with parsley.
Cover with foil and bake for 45 minutes or until chicken is no longer pink in the center. Remove foil and bake uncovered an additional 10 minutes.
Serve with corn on the cob.
Ingredients
2 skinless, boneless chicken breasts, trimmed of all fat and cut in half
2 medium potatoes, cut into large cubes, leave skins on
2 Tablespoons extra virgin olive oil
salt, pepper, and garlic powder to taste
pinch of dried parsley
Preheat oven to 375. Spray a 2-quart baking dish with non-stick olive oil cooking spray.
In the baking dish, combine all ingredients. Toss to ensure that the chicken and potatoes are all seasoned well. Arrange so that the chicken halves are at the bottom of the baking dish with the potatoes on top and surrounding them. Sprinkle with parsley.
Cover with foil and bake for 45 minutes or until chicken is no longer pink in the center. Remove foil and bake uncovered an additional 10 minutes.
Serve with corn on the cob.
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